Bagna cauda, Morimoto style - 12/17/11
Bagna Cauda was served at Morimoto's in New York and at first I was skeptical and disappointed when this dish was brought out. Are you serious? Really, what is the big deal? Fresh vegetable served with a little blob of brown paste at the bottom of a ceramic container, covered in a deep layer of olive oil, and warmed by a candle underneath. What is this? We are paying big money for this meal and this is what we got? This is not good!
Okay, but I should trust Morimoto, he is after all a great Iron chef so let's give it a try. I dipped my vegetable in the sauce and gave it taste, "ooh, aah", this is great, and as simple as that, I was hooked! It was nothing like I expected and it was a very nice surprise.
The bagna Cauda (meaning hot bath in Italian) which is served in a manner similar to fondue, is made with garlic, anchovies, olive oil, butter is simply delicious. The bagna Cauda is set up over a candle flame to keep it warm at all time . With the picks provided, you dip the vegetables into the sauce and coat the vegetables with the sauce. YUMMY!
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The veggies were light, fresh, and crisp while the sauce provided some weight and wonderful flavor. I don't think you can taste the anchovies but they leave a lingering and special flavor to the Bagna Cauda.
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The Bagna Cauda is very addictive with the fresh and crispy vegetable. I kept eating and eating but it feels so healthy that I did not mind.
Preparation work..
For the Bagna Cauda 7 gloves of garlic 1/2 cup milk 1/3 cup of virgin olive oil |
Vegetables celery, tomatoes, carrots, cauliflowers, asparagus, radishes, etc.. Whatever is available at the market |
Slices the garlic into slices. |
Fried the garlic until golden brown. |
Scoop the garlic out... |
..and put them into a small pot. Pour some milk and bring it to a boil. |
turn the heat to medium and let it boil for 3 to 5 minutes or until the garlic is very tender.. |
Pour the mixture into a food processor. |
Puree the garlic until smooth and set aside. |
In a separate pot, add the olive oil, the anchovies, and the red pepper flakes and turn the heat to medium high. |
Heat the olive oil until the anchovies are dissolved and turned off the heat. |
Pour the milk and garlic mixture in the oil/anchovies/ red pepper flakes. |
Mix well and it ready to be served. Anchovies are very salty so there is not need to add salt in the sauce. |
Cut your vegetables and put them of large plate. Put the Bagna Cauda in a ceramic bowl over a candle flame and serve. |
Filed as: Appetizers